Rediscover a love and appreciation for lentils with this recipe. A great vegetarian and vegan meal, this healthy lentil salad with arugula is packed with nutrients; lentils are cooked in flavorful vegetable stock before adding in fresh tomatoes, cucumbers, red onion, and arugula. Mixed with a simple vinaigrette and topped with slivered almonds and dried cranberries, this salad is filling and nutritious on its own, or easily paired with a protein of choice. This salad makes four generous two-cup portions. Store in the fridge for days for an easy to grab meal for meal prep, with no heating required.
Course dinner, lunch, salads, sides
Keyword autumn salad, lentil salad
Prep Time 10minutes
Cook Time 25minutes
2cupscherry tomatoeshalved, equivalent to 1 pint
2cupsEnglish cucumberchopped, skin on, equivalent to 1 large cucumber
1/4cupred wine vinegar
fresh cracked pepper
Rinse the lentils with cold water.
Add the lentils to a small saucepan with the vegetable broth, and bring to a boil.
Once boiling, reduce to medium-low simmer and cover the pot with a lid.
Simmer for 15-20 minutes or until the lentils are tender.
If there is excess liquid, drain the lentils (do not rinse them). Set aside.
Half the cherry tomatoes, chop the cucumber, and dice the red onion.
Add the vegetables to a large mixing bowl with the cooked lentils.
In a small bowl, combine the olive oil, red wine vinegar, oregano, salt and pepper.
Pour the vinaigrette over the vegetables and lentils and toss to coat.
Add the arugula, slivered almonds, cranberries, and basil, and toss again.
Taste for seasoning; add salt and pepper as desired.